Chef's Compendium of Professional Recipesby Edward Renold
Trends towards healthy and safe eating are taken into account and alternatives are suggested to
This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen.
Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.
- Taylor & Francis
- Publication date:
- Sold by:
- Barnes & Noble
- NOOK Book
- File size:
- 2 MB
Most Helpful Customer Reviews
See all customer reviews
The contents of this book do not format correctly on a Samsung Tab 4 7.0